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Aruku

Wild Foraged Foods!

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Since spring's come around these parts, I figured I should kick off some interesting foraged food stuff! Feel free to post stuff you've tried or done too.

 

This spring, I decided to try something I was too late to try making last year: Wild Garlic Mustard Pesto
I used the recipe above as a base to start at, but found it to be too salty so reduced the salt to 3/4 tsp instead of 1 tsp. I choose to add the optional ramps, as they're in season as well right now. Had several people try it after it was made and everyone quite liked it, even the picky people! All you can really taste is a pleasant garlicky-ness, but with all the wild greens it has a nutritious punch. We also found that you -can- have too much pesto on your pasta and get overwhelmed by it, so go light if you try it too!

Tonight, I put it on as a spread for my fish sammich, along with a few leaves of just picked dandelion greens and a sprinkling of redbud flowers (the pink things). It was pretty decent, but I think it'd go better with another meat besides white fish. The cup in the picture has deadnettle and ground ivy with honey tea. It's a light tea, similar to camomile.

I'll be posting other things as they spring up. :)
 

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I remember last year you were doing the bug recipes. You REALLY need to be doing a food blog because your photos, presentation and ideas are outstanding. Frankly, you should consider doing a cookbook also. But definitely blog.

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There are ways to monetize your blog, yes. There are a lot of articles and youtube videos how to do this. Here are a couple. Also, most bloggers these days use their phones! No professional camera needed. There are articles on how to edit your cellphone photos also. 

https://startbloggingonline.com/how-can-i-monetize-my-blog/

https://blog.hubspot.com/marketing/good-pictures-phone-tips#sm.00001hoadd2l4we1zpplu26dgxfln

 

 

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It's been a long time but another food experiment has happened! This time with wild-gathered Black Locust tree blossoms. While visiting Syreena, we found and decided to try these tasty little flowers from her property. Much thanks to SySy for being adventurous and allowing use of her kitchen. <3

We used this recipe (with some substitutions for the evil, evil dairy): http://southernforager.blogspot.com/2013/05/black-locust-blossom-fritters-yummmmm.html
The results were quite tasty, like eating funnel cake! Next time, I believe I will go lighter on the dredging of the flowers in the batter, so the flowers can be tasted. <.< >.>

Flowers being dredged:
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Frying the Flowers:
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Finished Black Locust flower funnel cake:
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All of them got eaten by the three adults, flower fritters defeated!
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These trees are flowering all over the place right now, or are soon about to in more northern areas. They're a native, plentiful tree so if you watch for them to bloom, you'll be swimming in tasty treats! Mmmmm.

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